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Mushy peas - with mint or without?

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Mushy peas - with mint or without?

Postby Binky » Fri Jul 12, 2019 5:54 pm

There are some recipes for mushy peas with fresh peas, garlic, onion and mint. I am not sure about the mint.


The other method is standard mushy peas (i.e. a tin). No fancy additions.

Has anyone had minty mushy peas? I might add mint to half the peas just to try it out......

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Re: Mushy peas - with mint or without?

Postby Pampy » Fri Jul 12, 2019 6:02 pm

Nooooo - definitely no mint! Not for me anyway! I only eat mushy peas with either battered fish and chips or a cheese and onion pie and mint just doesn't go with either of them.

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Re: Mushy peas - with mint or without?

Postby Binky » Fri Jul 12, 2019 6:15 pm

Husband isn't keen. He likes his mushy peas to be traditional, and vinegar only on the chips. No fancy tartare sauce rubbish.

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Re: Mushy peas - with mint or without?

Postby strictlysalsaclare » Fri Jul 12, 2019 6:23 pm

I think it would depend on what i was having the peas with. Lamb chops, yes to mint, but not if I was having it with fish.

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Re: Mushy peas - with mint or without?

Postby Stokey Sue » Fri Jul 12, 2019 7:24 pm

I came to mushy peas late in life

As far as I’m concerned mushy peas are made with dried marrow fat peas, and usually canned as they take long cooking

Anything made with fresh or frozen peas is just a way of serving peas as a side dish.

But I have noticed that many aficionados of mushy peas likel to add a few drops of vinegar on the plate, and I know some people take that up a notch and add a dribble of mint sauce instead

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Re: Mushy peas - with mint or without?

Postby karadekoolaid » Fri Jul 12, 2019 7:56 pm

Have to admit that I have never, ever tried mushy peas. Not a Kentish thing, I imagine.
I think they´d be rather nice with mint, however!

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Re: Mushy peas - with mint or without?

Postby smitch » Fri Jul 12, 2019 8:05 pm

We have a ‘hipster’ chippy in Manchester that does minted mushy peas. I was sceptical at first, but they’re lovely https://www.dropbox.com/s/jwdow1vhyc7z5i2/the-hip-hop-chip-shop-ancoats-main-menu.pdf

Here is a photo of my vegan ‘fish’ and chips https://www.instagram.com/p/Btlx62pHjPF/?utm_source=ig_web_copy_link they were delicious, but a very rare treat since I had my gallbladder removed a couple of years ago!

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Re: Mushy peas - with mint or without?

Postby Binky » Fri Jul 12, 2019 8:08 pm

Here's tonight's dinner.Hardly cooking. Costco fish, homemade chips (Maribel potatoes) and mushy peas without mint, and a bit of Tesco tartare sauce.

Image

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Re: Mushy peas - with mint or without?

Postby Amyw » Fri Jul 12, 2019 9:26 pm

To Me that's a pea purée rather than mushy peas. I don't really like mushy peas, but love peas puréed with mint. Used to be an ubiquitous starter everywhere with scallops and black pudding, either that or with cauliflower purée

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Re: Mushy peas - with mint or without?

Postby Sakkarin » Fri Jul 12, 2019 10:18 pm

Mint no!

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Re: Mushy peas - with mint or without?

Postby WWordsworth » Fri Jul 12, 2019 10:20 pm

I am an immigrant to the East Midlands, (33 years now) and mint sauce is generally served with peas here.

I'm easy, with or without is fine.

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Re: Mushy peas - with mint or without?

Postby Pampy » Fri Jul 12, 2019 10:35 pm

Amyw wrote:To Me that's a pea purée rather than mushy peas.

To us Northerners, they're perfect mushy peas!

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Re: Mushy peas - with mint or without?

Postby jeral » Sat Jul 13, 2019 1:00 am

I've never "got" mint with mushy peas - it just ain't right. Vinegar yes, but mint? Now, if one is talking peas straight from the pod (or Bird's Eye frozen Petit Pois) mint works fine, although still not with cod or haddock. With plaice maybe?

Talking of vegan battered fish, there's a Youtube somewhere of a tofu "fillet" sandwiched in between nori seaweed sheets representing the skin (to add flavour of course), then battered etc as usual. I can't remember if plain or silken tofu so will have to try to find it again.

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Re: Mushy peas - with mint or without?

Postby wargarden » Sat Jul 13, 2019 7:15 am

mushy peas are yuk mint or no mint.

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Re: Mushy peas - with mint or without?

Postby smitch » Sat Jul 13, 2019 8:09 am

jeral wrote:I've never "got" mint with mushy peas - it just ain't right. Vinegar yes, but mint? Now, if one is talking peas straight from the pod (or Bird's Eye frozen Petit Pois) mint works fine, although still not with cod or haddock. With plaice maybe?

Talking of vegan battered fish, there's a Youtube somewhere of a tofu "fillet" sandwiched in between nori seaweed sheets representing the skin (to add flavour of course), then battered etc as usual. I can't remember if plain or silken tofu so will have to try to find it again.


Jeral, when I’ve had tofish, it has been the firm stuff. Don’t think the texture of silken would be right.

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Re: Mushy peas - with mint or without?

Postby WhitefieldFoodie » Sat Jul 13, 2019 8:16 am

Mushy peas - no mint.

Pea puree with lamb - mint.

It might be that I associate mushy peas with simpler times of food back in the Black Country. They go with either Battered fish n chips, or faggots, both with lots of vinegar and bread and butter. Always made from dried marrow fats, and bubbled on low most of the day :yum

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Re: Mushy peas - with mint or without?

Postby Renee » Sat Jul 13, 2019 10:27 am

Don't like mushy peas, even though I am a Northerner. Black peas with vinegar are even more YUK!

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Re: Mushy peas - with mint or without?

Postby Pampy » Sat Jul 13, 2019 2:16 pm

wargarden wrote:mushy peas are yuk mint or no mint.

In your opinion - which you are perfectly entitled to have, of course.

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Re: Mushy peas - with mint or without?

Postby Joanbunting » Sat Jul 13, 2019 2:39 pm

I would say proper mushy peas - using marrowfats-no mint and no vinegar for me thanks. Fresh or frozen pea puree with fresh mint served with lamb - yes please.
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